In 1851 were built the historic cellars of Marsala, which host an excellent productive reality while preserving the typical Mediterranean “baglio” layout with a large and charming inner courtyard, dotted with citrus and olive trees. In our winery, we age the wines that come from our estates.
Diversified and expertly combined ageings ensure complexity and elegance to our wines. The choice between the different types of ageing (steel, concrete, wood and bottle), their duration and skilful combination depend on the vintage, the type of grapes and the wine we want to obtain
We use steel tanks especially for short ageings, while the concrete ones are excellent containers for medium and long ageings thanks to the good thermal inertia, a natural degree of insulation, a total absence of electrostatic currents.
For our ageings we prefer to use French oak whose porosity guarantees a slow and regular supply of oxygen to the wine. To fully respect the peculiarities of the individual vines and enhance their potential for evolution, about 20 different types of wood are selected for the grain of the staves, method and intensity of toasting
Over the years, we have extended the period of ageing in the bottle for red wines that are prestigious and destined for a great longevity. The period in the bottle makes it possible to obtain wines that are more harmonious and elegant.
In 2007 we built an underground barrique cellar, dug into the tuff rock to create an optimal environment for the ageing in barriques of wines that aim for elegance and longevity: Mille e una Notte, Tancredi Dolce & Gabbana and Donnafugata, Angheli and Chiarandà.
A deep love for one’s land has always been the soul of Donnafugata. A desire to produce quality wines that respect the environment: “From the vineyard to the bottle, there is no quality without sustainability”
Built in 2007, it is an example of sustainable architecture: having been dug into the tuff rock (calcarenite), it is possible to reduce the amount of energy needed to maintain the desired temperature and humidity parameters (15°C and 85%).
UN 2030 Agenda
Goal 12- Responsible consumption and production
Guided tours, professional tastings and refined combinations with the specialties of the local cuisine await you. A hospitality that you can enjoy all year round
